Mexican Chicken Recipe

Name: Mexican Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken, cooked, deboned and cut into chunks; 2 c. chicken broth; 1 can cream of chicken soup; 1 can cream of mushroom soup; 1 (8 oz.) jar pimento strips, drain; 1 (8 oz.) jar sharp pasteurized process cheese spread; 1 medium onion, chopped; 2 tsp. chili powder; 1 c. instant rice, uncooked; 1 medium bag corn chips

Servings: persons

1 chicken, cooked, deboned and cut into chunks
2 c. chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 (8 oz.) jar pimento strips, drain
1 (8 oz.) jar sharp pasteurized process cheese spread
1 medium onion, chopped
2 tsp. chili powder
1 c. instant rice, uncooked
1 medium bag corn chips

1
Combine broth, soups, pimento strips, cheese spread, onion and chili powder in a saucepan.
2
Simmer for about 15 minutes, stirring occasionally.
3
In a 9 x 13-inch Pyrex dish, layer the following: 1/3 of the corn chips, half of the chicken, half of the sauce, 1/3 of the corn chips, instant rice and half of the chicken.
4
Pour the remaining sauce over this.
5
Top with the remaining corn chips. Bake uncovered in a preheated 350u00b0 oven for 25 to 30 minutes or until bubbly.
6
Yields 6 to 8 servings.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 chicken, cooked, deboned and cut into chunks, 2 c. chicken broth, 1 can cream of chicken soup, 1 can cream of mushroom soup, and more.

Yes, Mexican Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Chicken

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